Kids

Italian Tomato Soup

Note:For this recipe, you'll need to use a knife and put the soup pot on the stove, so get help from a grownup. This soup works as a packed lunch if you use a thermos. It also can be frozen in individual containers for future use.

Prep time: 40-50 minutes

What you need:

1 tablespoon extra virgin olive oil

1 small onion, finely chopped

2 carrots, chopped

2 celery stalks, chopped

1 clove garlic, chopped

1 (16 oz.) box of low-sodium vegetable stock

1 (28 oz.) can of crushed tomatoes

1 teaspoon salt

1 teaspoon black pepper

½ cup basil, chopped

¾ cup alphabet shaped pasta

Equipment and supplies

Large Dutch oven or other heavy bottomed stock pot

Knife

Cutting board

What to do:

Place olive oil into the large pot over medium heat. (Adult help needed here!)

Add onion, carrots, celery, and garlic and cook until vegetables begin to soften, about 8 minutes.

Stir in vegetable stock and crushed tomatoes.

Season with salt and pepper.

Reduce heat to low and simmer for 25-30 minutes.

Stir in basil and pasta and cook until pasta is tender, about 5 additional minutes. Serve hot.